Rhubarb Crunch

Photo by Janice S.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    C quick oats

  • 6

    T flour

  • 1

    tsp cinnamon

  • 3

    T brown sugar twin

  • 1/4

    C reduced cal. Margarine, melted

  • 4

    C diced rhubarb

  • 1

    pkg. (4-serving size) Jello-O sugar-free strawberry gelatin

  • 1

    pkg. (4-serving size) Jello-O sugar-free cook and serve pudding mix

  • 1 1/2

    C water

  • 1

    tsp vanilla extract

Directions

Preheat oven to 350° . In a medium bowl, combine oats, flour, cinnamon and brown sugar until well blended. Add melted margarine; mix until crumbly. Set aside. Place rhubarb in a n 8x8” baking dish. In a medium saucepan, combine dry gelatin, dry pudding mix and water; cook to boiling, stirring constantly. Remove from heat. Stir in vanilla extract. Pour hot mixture over diced rhubarb; top with crumbs. Bake 1 hour. Cool on wire rack. Per serving: 142 calories, 3 g fat, 5 g protein, 170 mg sodium

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